Grilled Elote

My favorite way to prepare (and eat!) corn is the way street vendors serve it in Mexico—with mayonnaise and covered in grated queso añejo, a crumbly Mexican cheese similar to Parmesan. You can buy queso añejo at Latino grocery stores and many regular grocery stores. If you can’t find it, use grated Parmesan or pecorino instead.

Serves:

4

WHAT YOU NEED:

4 corn on the cob

½ cup mayonnaise

½ cup Grated queso añejo or queso fresco

4 limes, cut in half

Chile powder

WHAT TO DO:

Pull the husks back from the corn but leave them intact. Pull off and discard the silks. Preheat a grill or grill pan as hot as you can get it. Place the corn on the grill or in the grill pan and cook until the kernels are charred all over. Remove them from the heat. While the corn is grilling, put the cheese on a plate large enough to roll the corn in. Squeeze ½ a lime over each corn on the cob. Slather each cob with mayonnaise and roll it in the cheese. Sprinkle with chile powder and serve with the remaining lime halves on the side.

I used to think that homemade almond milk wasn’t worth the effort —but that was before I discovered how little effort was involved. And how much creamier and tastier the homemade milk is than store-bought.